You Can Thank Me Later | Pumpkin French Toast.

Mike got me three cookbooks from my birthday from my favorite chef. A cupcake cookbook, a cookie cookbook, and brunch cookbook. I am in heaven. Seriously, she's amazing. Here's my latest favorite recipe:

[It's Vegan!] Pumpkin French Toast
1 cup pureed pumpkin (from a can is just fine)
1 1/2 cups almond milk (or your favorite non-dairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 stale Baguette, sliced diagonally in 1 inch pieces, or 8 pieces thick sliced bread
Cooking oil for the pan

Mix together all ingredients (except for the bread, obviously). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 10 minutes, then flip over and soak for 10 minutes more. (Less time if using less hearty bread - otherwise it will break from sogginess!)

Preaheat a large non-stick skillet over medium heat. Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.

Photo + Recipe Source.